Chicken and Black Bean Burritos

Easy peasy 30-minute recipe from Cooking Light, Dec. 2010. Serve with a salad and - boom! - dinner's served.

INGREDIENTS

· ¼ cup water
· 2 tablespoons fresh lime juice
· ½ teaspoon chili powder
· ¼ teaspoon ground cumin
· ¼ teaspoon black pepper
· 1/8 teaspoon ground red pepper
· 2 cups shredded rotisserie chicken breast
· ¼ cup thinly sliced green onions
· 3/4 cup canned black beans, rinsed and drained
· ½ cup refrigerated fresh salsa
· 4 (8-inch) flour tortillas
· ½ cup shredded Monterey Jack cheese
· Cooking spray

INSTRUCTIONS

Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.